Cabernet Pressed

We pressed the Williamson Cabernet and Hells Canyon Cab Franc tonight. Prelim tastings of the cab + cab franc are very encouraging. We're all excited about the blending potential.

 

This year's Williamson Cabernet was terrific! Maybe the best we've ever pressed. We pressed the cabernet very hard and the flavors just got better and better. The bin was free from stems and there wasn't much seeds contact so we never got the bitter green branch flavors.

 

- We pressed 6.5-7G of Cab Franc from 10G of Must (65-70% yield)

 

- We pressed 97G of Cabernet from 135G of Must (72% yield -- pressing very hard).

 

35G of the cabernet went home with Tom and Michele.  The rest is in a 15G Hungarian and 22G French barrel plus a 15G SS keg & 10G in carboys. We have Lee's 15G French barrel cleaning with some ProxyClean. Once it's ready we'll rack into it.

 

We plan to start racking wine off of the gross lees tomorrow night (7pm), starting with the Clone-6 Cab, Syrah and Malbec.